tag:blogger.com,1999:blog-4893697764391525339.post4757040171242494732..comments2023-11-28T00:35:00.833-08:00Comments on linds.eats: On Apple Dumplings, Fresh Pasta, and Confidence.linds.eatshttp://www.blogger.com/profile/14653804409236243949noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4893697764391525339.post-24065937477578841822010-01-15T10:20:26.537-08:002010-01-15T10:20:26.537-08:00Thank you Jill and thank you Thea Lizette! This w...Thank you Jill and thank you Thea Lizette! This woman just keeps on giving.linds.eatshttps://www.blogger.com/profile/14653804409236243949noreply@blogger.comtag:blogger.com,1999:blog-4893697764391525339.post-86879938489060189232010-01-15T09:17:28.255-08:002010-01-15T09:17:28.255-08:00ugh the joys of a pasta machine WITH A DRILL!!! s...ugh the joys of a pasta machine WITH A DRILL!!! such a luxury. i don't have one (sometimes i have trouble spending money on really useful things... totally useless things though, no problem), so i ususally borrow ellisa's for family dinners. but if i don't have one handy, i use thea lizette's trick for phyllo dough. make sure the dough is well floured, wrap around a dowel, and roll outward from the centre, then flick the dowel down and unravel the dough. do it about 5 times and it will be the perfect thickness. though this is best if you're making a stuffed pasta... that way you don't have to cut EVERYTHING into tiny strips.jillianhttps://www.blogger.com/profile/12448820420046388595noreply@blogger.com